Spice N' Herbs Seasoning 
Pepper Sauce 
Crispy Creamy Turkey and Sausage Pasta
This turkey and sausage pasta by @TFTI.BBQ is comfort food at its finest! Creamy and packed…
Get RecipeFresh, crisp and loaded with Cajun flavor, this Blackened Shrimp Wedge Salad by @ChefBradleyBayou is anything but boring.
Ingredients
-
3 teaspoons Tony Chachere’s Spice N’ Herbs Seasoning
-
2 tablespoons Tony Chachere’s Pepper Sauce
-
2 large heads of iceberg lettuce
-
1/2 cup bleu cheese dressing
-
1/2 cup bleu cheese crumbles
-
4 ounces prosciutto, finely chopped
-
20 large shrimp, shelled and deveined (tails off)
-
2 teaspoons cooking oil
-
1/2 cup crispy fried onions (optional)
- Clear
Directions
- Chop iceberg lettuce into quarters and remove the bottom core. Place 1 to 2 quarters in each serving bowl.
- In a small pan, fry prosciutto until golden brown and crispy. Remove from the pan with tongs and allow to cool on a plate with a paper towel to absorb extra fat.
- Using any remaining fat in the pan and a dash of cooking oil if needed, heat pan over medium-high heat. Sprinkle 1 teaspoon Tony’s Spice N’ Herbs Seasoning into the pan and add shrimp, dusting the other side with another teaspoon of Spice N’ Herbs Seasoning. Cook shrimp fully on both sides, allowing seasoning to blacken, and set aside (can be served warm or chilled).
- Top iceberg wedges with bleu cheese dressing, bleu cheese crumbles, remaining Tony’s Spice N’ Herbs Seasoning, Tony’s Pepper Sauce, prosciutto, 5 blackened shrimp, and crispy fried onions!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Smoked Turkey Breast
Dry turkey? We don't have that at our table! This smoked turkey breast recipe by @GrillNation…
Get Recipe